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Guppy
Scaling & gutting vs Filleting
I'm a Newbie here so please cut me some slack.
I am old enough to remember filleting as something odd.
Just chew carefully to avoid getting a bone stuck in your throat.
My question is - is there a difference in flavor?
I'll deal with the bones if it tastes better.
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No.
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I prefer filleted fish.....easier to process, easier to cook, easier to eat, and tastes just as good
I have spent most my life fishing........the rest I wasted.
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Fillets all the way.
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I just couldn't let this one go. Chicken, do you like it on the bone better? If you can't tell the difference then fish won't be any different. However, if your like me and the "bone" makes it better, then have at it. Myself, and a pride thing, I usually won't keep crappie under 10". Having said this, there are some years that those little guys are your only choice. So, those 8"-10" fish, yes I'll scale them and there's that bone-in flavor after cooking I can't resist, along with the gills. I prefer them on the bone, it takes a lot longer cleaning wise for me, but well worth it.
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Minnow
X2. I like mine cooked whole. If I am pan frying and they are too thick, then I will fillet one side. To my notion, it does taste better closer to the bone.
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IMHO ..... (& JUST my opinion)
I don't think there's any difference between the taste of a filet or "whole" Crappie ... as far as the taste of the "meat" is concerned. BUT, there is an added "sweet/nutty" taste that comes from the skin. (that is IF you don't add spices to whatever you coat the fish with)
And fresh caught/cleaned/cooked tastes the best !!
... cp
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I could never tell the difference. Fillets are much safer when you have young children eating. I prefer fillets myself when givin a choice. Now if you want to talk steak..lol Give me a Porterhouse or a T-bone over a rib eye or ny strip anytime. The bone in a thick cut steak will always make the steak more juicier. Cowboy Rib Eyes with bone in are Awesome. Can I tell the difference between gas and Charcoal? You better believe it.
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Fish stay moister with skin and bones.
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Can't comment on the taste comparison but for what its worth, I fillet all my panfish. I'm very careful to go over the fillets carefully to make sure there's no bones. This way I don't have to worry about bones with a mouthful of half chewed fried fish. My dad claims that fish with the skin on taste muddy to him but he sure puts the boneless, skinless fillets away at our table!
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